THE BEST Broccoli Cheese Soup EVER! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!
Creamy, velvety broccoli cheese soup with smuggled veggies? Yes absolutely. I’m all in. And it really is the perfect creamy consistency (with the help of the potatoes) without weighing you down, like you’ve just eaten a bowl of queso.
If you want to keep this completely vegetarian, vegetable broth is a great substitute for the chicken broth. And if you want an even savory version, you can use half and half for the cream.
But the most important thing here is to use good quality freshly grated cheese. It will make all the difference. And make sure to add a handful at a time to avoid lumps. We don’t like lumps here.
To serve, top with additional cheese (if desired) and some crusty bread for dipping.
- ¼ Cup unsalted butter
- 1 medium sweet onion, rolled
- 3 cloves garlic, chopped
- ½ teaspoon dried thyme
- ¼ Cup all purpose flour
- 3½ cups chicken broth
- 2 cups diced red potatoes
- Kosher salt and freshly ground black pepper
- 5 cups finely chopped broccoli florets
- ½ Cup heavy cream
- 8th ounces grated extra sharp cheddar cheese, about 2 cups
Melt butter in a large stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, about 2-3 minutes, stirring frequently.
Stir in garlic and thyme until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute.
Stir in the chicken stock, scraping any browned bits off the bottom of the pot.
stir in potatoes; season with salt and pepper. bring to a boil; Reduce heat and simmer until potatoes are tender, about 20 minutes.
Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper.
Stir in broccoli and whipped cream. Cover and cook until broccoli is tender, about 8-10 minutes. Remove from the stove; Leave to cool for 2 minutes.
Stir in a handful of cheese until smooth, about 1-2 minutes; season with salt and pepper.